| Ingredients: 5 pounds mussels in shells 1 cup dry white wine 1 pound thin-skinned potatoes 1 onion (1/2 pound) 1 stalk celery (3 oz.) ½ yellow or red pepper 3 Tablespoons butter 2 teaspoons curry powder, mild ¼ teaspoon cayenne pepper 1 ½ teaspoons dried basil 1 can tomato sauce (28 oz.) 2 cups whipping cream Salt and pepper | |
| Directions: Serves: 6 as a main course or 8 to 10 as a first-course serving Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect broth. Let mussels stand until cool enough to handle. Meanwhile, peel and cut potatoes into ½-inch cubes. Peel and chop onion. Rinse celery and dice into ¼-inch pieces. Wash and seed yellow pepper and dice. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes. Meanwhile, remove mussels from shells; discard shells. Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes. Do not overcook. Add salt and pepper to taste. Ladle into bowls. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=12868&recipeId=492 | |
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